Crab Pasta - Spaghetti w/ Crab, White Wine, and Cherry Tomatoes

Bring a large pot of water to a boil and salt it generously, until it's salty like the sea.

In a separate large pan over medium heat, add extra virgin olive oil and 2 tablespoons of butter. Let the butter melt.

Add sliced garlic to the melted butter and oil and sauté for about 30 seconds until it starts to soften.

Add the cherry tomatoes to the pan and sauté until their skins begin to blister and burst.

Pour in the white wine, turn up the heat, and let it simmer until the liquid has reduced by about half.

Add the chicken stock and the juice of one lemon to the pan. Bring it to a simmer and let it reduce by half again.

Stir in the lump crab meat, then season the sauce with salt and pepper to taste.

Drop the spaghetti into the boiling water and cook until it is about 2 minutes away from being al dente.

Using tongs, transfer the partially cooked spaghetti directly from the pot into the sauce pan.

Add about a quarter cup of the starchy pasta water to the sauce. Tear in the fresh basil leaves and stir in the remaining 4 tablespoons of butter.

Continue to simmer and toss everything together for about 2 more minutes, until the pasta is al dente and the sauce has come together. Turn off the heat and plate.